Best 4 2 Ingredient Chocolate Soufflé Recipe By Tasty Recipes

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Indulge in a culinary symphony with our irresistible two-ingredient chocolate soufflé recipe, a testament to simplicity and decadence. This extraordinary dessert showcases the transformative power of just two ingredients: eggs and chocolate, resulting in an ethereal masterpiece that will tantalize your taste buds. With a flawlessly crisp crust encasing a billowing cloud of velvety chocolate mousse, this soufflé reaches new heights of indulgence.

Prepare to be enchanted by our curated collection of soufflé recipes, each offering a unique symphony of flavors and textures. From the classic chocolate soufflé to its variations infused with zesty citrus, aromatic coffee, or luscious berries, these recipes are a celebration of culinary artistry. Whether you seek a gluten-free option or a vegan delight, our soufflé repertoire caters to diverse dietary preferences. Embark on a culinary adventure and discover the magic of soufflés, where culinary dreams take flight.

Check out the recipes below so you can choose the best recipe for yourself!

GIANT CHOCOLATE SOUFFLé RECIPE BY TASTY



Giant Chocolate Soufflé Recipe by Tasty image

Here's what you need: unsalted butter, granulated sugar, whole milk, semisweet chocolate, large eggs, all-purpose flour, salt, vanilla extract, cream of tartar, powdered sugar, whipped cream, ramekins

Provided by Alix Traeger

Categories     Desserts

Yield 10 servings

Number Of Ingredients 12

2 tablespoons unsalted butter, softened, for greasing
¾ cup granulated sugar, divided
2 ½ cups whole milk
12 oz semisweet chocolate, chopped
6 large eggs, separated
¼ cup all-purpose flour
½ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon cream of tartar
powdered sugar, for topping
whipped cream, for topping
1 ½ qt ramekins

Steps:

  • Preheat the oven to 400°F (200°C) and position a rack at the bottom of the oven, removing the other rack.
  • Grease the ramekin with the softened butter and pour in ¼ cup (50 g) of sugar. Tilt the ramekin to coat with sugar evenly, then pour out the excess and set the ramekin aside.
  • In a medium saucepan, scald the milk over medium heat. Just before boiling, remove the milk from the heat and whisk in the chopped chocolate until melted. Set aside.
  • In a large bowl, whisk together the egg yolks, ¼ cup (50 g) of sugar, the flour, salt, and vanilla, until smooth.
  • Add ½ cup (120 ml) of the chocolate milk mixture to the yolks and whisk until combined. This will temper the egg yolks so they don't curdle when added to the rest of the chocolate mixture.
  • Return the pan with the remaining chocolate milk mixture back to the stove over medium heat and pour in the chocolate egg yolk mixture. Whisk constantly until thick.
  • Remove the chocolate pastry cream from the heat and transfer to a large bowl. Cover with plastic wrap, making sure the plastic touches the surface to prevent a skin from forming. Chill in the refrigerator for 30 minutes.
  • In a large bowl, combine the egg whites and cream of tartar. With an electric hand mixer, whip the egg whites until they turn opaque and leave trails. Gradually add the remaining ¼ cup (50 g) of sugar and beat until stiff peaks form.
  • Spoon about 1 cup (240 ml) of the whites into the chocolate pastry cream. Fold until no white streaks remain. Gently fold in the rest of the whites in 2 additions, being careful not to deflate the whites. Once no white streaks are visible, transfer the batter to the prepared ramekin and smooth out the top.
  • Run your thumb between the outside edge of the dish and the batter to create a border.
  • Reduce the oven temperature to 375°F (190°C), then immediately place the soufflé in the oven and bake for 45-50 minutes, until the soufflé has risen over the edge of the dish. Do not open the oven while baking.
  • Dust the soufflé with powdered sugar and top with whipped cream.
  • Enjoy!

Nutrition Facts : Calories 331 calories, Carbohydrate 33 grams, Fat 20 grams, Fiber 2 grams, Protein 8 grams, Sugar 26 grams

CHOCOLATE SOUFFLéS FOR TWO



Chocolate Soufflés for Two image

Looking for the sweetest gift for Valentine's Day? Look no further than classic chocolate soufflé, scaled down to make just two servings. The key to a good soufflé is to trust your oven and the bake time - don't be tempted to open the oven as it bakes, as this can let too much heat out and cause the delicate structure to collapse. While the soufflés bake, make the simple raspberry sauce - then serve the two together immediately from the oven, and be ready for your date to be impressed.

Provided by Erin Jeanne McDowell

Categories     dessert

Time 50m

Yield 2 servings

Number Of Ingredients 9

3 tablespoons unsalted butter, at room temperature
5 tablespoons granulated sugar
3 ounces dark chocolate
2 large eggs, at room temperature
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Pinch fine sea salt
1 cup fresh raspberries
3 tablespoons granulated sugar

Steps:

  • For the chocolate soufflés: Set an oven rack in the center of the oven and preheat to 375 degrees F. Brush two 6- or 8-ounce ramekins with 1 tablespoon of the butter, then coat with 2 tablespoons of the sugar.
  • Bring a small pot or saucepan filled with 1 to 2 inches of water to a simmer over medium-low heat. In a small heatproof bowl, combine the dark chocolate and remaining 1 tablespoon of butter. Place the bowl on top of the pot and cook, stirring frequently, until the mixture is melted. Remove from the heat and set aside.
  • Separate the eggs and put the whites into a medium bowl. Add the egg yolks and vanilla to the chocolate mixture and whisk well to incorporate.
  • Add the remaining 3 tablespoons of sugar, cream of tartar and salt to the medium bowl with the egg whites and whip to medium-stiff peaks with an electric hand mixer.
  • Gently fold the whipped egg whites into the chocolate mixture, mixing until incorporated, but trying not to overmix, which can deflate the egg whites.
  • Gently divide the mixture between the prepared ramekins. Transfer to a baking sheet and bake until the soufflés rise about 1 inch over the top edge of the ramekin, about 30 minutes. Try not to open the oven door - use your oven light to check their progress.
  • While the soufflés bake, make the raspberry coulis.
  • For the raspberry coulis: In a small saucepan, stir together the raspberries and sugar and cook over medium heat until the berries completely break down, 5 to 7 minutes. Strain the coulis to remove the seeds and reserve.
  • Serve the soufflés immediately with the raspberry coulis.

CHOCOLATE SOUFFLE



Chocolate Souffle image

Soufflés have a reputation for being temperamental, but they're actually very simple. They get their signature height from stiffly beaten egg whites. Using a few staple ingredients, you can whip up a chocolate dessert that's guaranteed to impress at a dinner party yet easy enough for a casual supper.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Time 1h20m

Number Of Ingredients 6

Unsalted butter, room temperature, for baking dish
1/4 cup sugar, plus more for baking dish
8 ounces semisweet chocolate, finely chopped, or semisweet chocolate chips (1 cup)
1 teaspoon pure vanilla extract
3 large egg yolks, lightly beaten, plus 4 large egg whites
1/4 teaspoon cream of tartar

Steps:

  • Preheat oven to 350 degrees. Lightly butter a 1 1/2-quart tall-sided baking dish. Coat with sugar, tapping out excess. Set dish on a rimmed baking sheet.
  • In a large heatproof bowl set over a pot of simmering water, combine chocolate, vanilla, and 1/4 cup water. Stir until chocolate is melted and mixture is smooth, about 10 minutes. Remove from heat and let cool to room temperature, 20 minutes.
  • Stir egg yolks into cooled chocolate mixture until well combined. Set souffle base aside.
  • In a large bowl, using an electric mixer, beat egg whites and cream of tartar on medium-high until soft peaks form, about 2 minutes. Gradually add sugar and beat until stiff, glossy peaks form, about 5 minutes (do not overbeat).
  • In two additions, fold egg-white mixture into souffle base: With a rubber spatula, gently cut down through center and lift up some base from bottom of bowl. Turning bowl, steadily continue to cut down and lift up base until just combined.
  • Transfer mixture to dish, taking care not to get batter on top edge of dish; smooth top. Bake souffle until puffed and set, 30 to 35 minutes. (Do not open oven during first 25 minutes of baking.) Serve immediately.

Nutrition Facts : Calories 259 g, Fat 13 g, Fiber 2 g, Protein 6 g, SaturatedFat 8 g

CHEF JOHN'S CHOCOLATE SOUFFLE



Chef John's Chocolate Souffle image

These visually impressive individual chocolate soufflés are perfect for your special someone. If you're serving more people, the recipe should scale up just fine.

Provided by Chef John

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 39m

Yield 2

Number Of Ingredients 12

1 teaspoon melted butter, or as needed
2 tablespoons white sugar
2 ounces 70% dark chocolate, broken into pieces
1 tablespoon butter
1 tablespoon all-purpose flour
4 ⅓ tablespoons cold milk
1 pinch salt
1 pinch cayenne pepper
1 large egg yolk
2 large egg whites
1 pinch cream of tartar
1 tablespoon white sugar, divided

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper.
  • Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar.
  • Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer.
  • Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites.
  • Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes.
  • Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet.
  • Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.

Nutrition Facts : Calories 356.1 calories, Carbohydrate 38.6 g, Cholesterol 124.3 mg, Fat 19.5 g, Fiber 2.3 g, Protein 7.4 g, SaturatedFat 11.5 g, Sodium 194 mg, Sugar 31.7 g

Tips:

  • Use high-quality chocolate: The quality of your chocolate will have a big impact on the final flavor of your soufflé. Look for a chocolate that is at least 70% cacao and has a rich, complex flavor.
  • Make sure your eggs are at room temperature: This will help them to whip up more easily and create a lighter, fluffier soufflé.
  • Don't overbeat the egg whites: Overbeaten egg whites will make your soufflé tough and dense. Beat them until they are stiff but still glossy.
  • Fold the egg whites into the chocolate mixture gently: Use a spatula to carefully fold the egg whites into the chocolate mixture until they are just combined. Overmixing will deflate the soufflé.
  • Bake the soufflé immediately: Don't let the soufflé sit before baking it, or it will start to deflate. Bake it immediately after you have folded in the egg whites.
  • Serve the soufflé immediately: Soufflés are best enjoyed immediately after they are baked. They will start to deflate as they cool, so don't wait too long to serve them.

Conclusion:

This 2-ingredient chocolate soufflé is a quick and easy dessert that is sure to impress your friends and family. With its rich, chocolatey flavor and light, fluffy texture, this soufflé is a perfect way to end a special meal. Follow these tips to make sure your soufflé turns out perfectly every time.

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